⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 cup Sushi Rice
• 1 cup, thinly sliced Cucumber
• 2 Nori Sheets
• 1/2, thinly sliced Avocado
• 1 tbsp Pickled Ginger (optional)

📖 Instructions

1. First things first, prepare your sushi rice according to package directions. Rinse it thoroughly, let me tell you, like, really thoroughly. Then, cook it until it's sticky and slightly translucent. Let it cool completely, this is crucial for optimal burrito-rolling.
2. Next, prepare your cucumber. You'll need about 1 cup of thinly sliced cucumber— I like to use a mandoline slicer for super-thin, even slices. However, a sharp knife does just fine if you're careful. This step can be a little fiddly, so be patient!
3. Now, the fun part! Get your sushi rolling mat ready. Lay a nori sheet (a type of dried seaweed) flat on the mat, shiny side down. Evenly spread about 1/2 cup of cooled sushi rice over the nori, leaving about 1-inch border at the top.
4. This is where the 'cascade' comes in! Arrange your cucumber slices in a neat row across the center of the rice, creating a vibrant green strip. If you are feeling particularly daring, add some pickled ginger (gari) or sushi seasoning.
5. Time for the other delicious bits! Place your favorite fillings, like avocado slices, shredded carrots, or cooked shrimp (if you're not doing the vegetarian version), over the cucumbers. I love using a creamy avocado in mine! Don’t overfill—you want it to roll neatly.
6. Carefully lift the bottom edge of the nori sheet over the fillings, using the mat to tuck and roll as you go. It helps to keep the fillings close to the edge as you roll. Trust me on this one.
7. Once you have a tight roll, moisten the top edge of the nori with a bit of water. This will help seal your burrito. It's a small detail but it keeps the filling inside. This step is not negotiable.
8. Carefully remove the cucumber cascade sushi burrito from the mat. Use a sharp knife to slice the burrito into 2-3 inch pieces, making sure your knife is wet to prevent sticking. Serve immediately and enjoy! You deserve it.

📝 Notes

• Use short-grain Japanese rice for the best results.
• Make sure your fillings are well-drained before adding them to the burrito. Seriously, this is a game changer!
• If you're feeling extra fancy, add a drizzle of sesame oil before serving!